Homemade Hot Honey Chicken Bowl (Print version)
Juicy hot honey chicken over rice with roasted vegetables, avocado, lime, and a homemade sweet-spicy drizzle.
# Ingredients:
For the rice and vegetables
01 -
1 cup (185 g) long-grain white rice, rinsed
02 -
2 cups (480 ml) water or low-sodium chicken broth
03 -
1 medium sweet potato, cut into 1/2-inch cubes
04 -
3 cups (210 g) broccoli florets
05 -
2 tablespoons olive oil, divided
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon garlic powder
08 -
3/4 teaspoon kosher salt, divided
09 -
1/2 teaspoon black pepper, divided
For the hot honey chicken
10 -
1 1/4 lb (565 g) boneless skinless chicken thighs, cut into 1-inch pieces
11 -
1/2 teaspoon onion powder
12 -
1/3 cup (113 g) honey
13 -
2 tablespoons hot sauce, plus more to taste
14 -
1 tablespoon apple cider vinegar
15 -
2 cloves garlic, finely minced
16 -
1/4 teaspoon crushed red pepper flakes
For serving
17 -
1 cup (70 g) shredded red cabbage
18 -
1 small cucumber, sliced
19 -
1 avocado, sliced
20 -
1 lime, cut into wedges
21 -
2 tablespoons chopped cilantro or parsley
# Instructions:
01 -
Combine the rinsed rice and water or broth in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it steam, covered, for 5 minutes before fluffing.
02 -
Heat the oven to 425°F. Toss the sweet potato and broccoli with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a sheet pan and roast for 20-25 minutes, stirring once, until tender and browned at the edges.
03 -
Pat the chicken dry. Toss it with onion powder, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper.
04 -
In a small saucepan, combine honey, hot sauce, apple cider vinegar, minced garlic, and crushed red pepper. Warm over low heat for 2-3 minutes until loose and fragrant. Do not boil hard.
05 -
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until browned and 165°F in the center.
06 -
Lower the heat to medium-low. Add about two-thirds of the hot honey to the skillet and toss for 1 minute, until the chicken is glossy and coated. Remove from the heat.
07 -
Divide the rice among 4 bowls. Top with roasted sweet potato and broccoli, hot honey chicken, cabbage, cucumber, avocado, herbs, and lime wedges. Drizzle with the remaining hot honey to taste.
# Good to know:
01 -
Cut chicken and vegetables into even pieces so they finish at the same time.
02 -
Keep fresh toppings separate if meal prepping.
03 -
Add more hot sauce or crushed red pepper for a hotter bowl.